Starters

Blue lobster causa, candied pomelo and
coriander, celery roots mousseline

Pressed Landes foie gras, mango and tamarillos chutney,
biscuit with a hint of brioche

Cream of pumpkin, smoked burrata,
black truffle polenta croutons 

Quick-cooking, on toast, seasonal vegetables
ticks, aniseed carrot vinaigrette

Our main courses

Steamed striped mullet, iodine emulsion
and oyster leaves beignet

Saith/Pollock unilateral cooked, pearl barley risotto,
chiprones, shellfishes and Iberian chorizo

Marinated veal with orange and black garlic, cooked at
low temperature, heirloom/heritage vegetables

Slow-cooked chicken, pumpkin mousseline, chestnut
shavings, herbs and curry emulsion 

Our sweets
and desserts

White chocolate and mascarpone stick,
pineapple and clementines

Peruvian chocolate royale, crusty praline,
kumquat and Sichuan pepper coulis

Mango mousse, green tea espuma
and spicy crunchy biscuit 

You are happy to give us detailed information on the possible presence of allergens in the dishes of the menu, in case of allergies or intolerances please contact our staff who will gladly inform you.

Origin of meat: CH, FR, AU, NZ

Origin of fish: CH, FR, LK, SCO